Abstract
The effects of γ-irradiation on the antioxidative activity developing in the amino acidsugar reaction were investigated. The antioxidative activity of the nondialyzable melanoidin prepared from glycine and D-glucose was not much affected by γ-irradiation. However, the development of the antioxidative activity of an L-leucine-D-glucose solution on heating was markedly accelerated when the mixture had been preirradiated with γ-rays, and the development of the activity was more prominent than that of the brown color. The irradiation of a glucose solution alone accelerated the antioxidative activity development when heated with leucine, but the irradiation of a leucine solution alone did not cause a similar effect when heated with glucose. Except an L-cysteine-glucose combination, all combinations of amino acids and sugars tested gave rise to almost similar antioxidative effects.
